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Jim, Nothing like a properly chilled hand crank. In fact, I use my stones to flatten both the blade and die before grinding. Then crank the nut that holds the plate as hard as I can, then back off a little. People get so worked up about not having to do the "work" of grinding meat.

Five pounds took me ten minutes without one bit of meat smear. Try that KA attachments. Trick is well marbled cold meat that has been washed and pat dried. Use a cold/sharp manual grinder or dedicated metal grinder then move the ground meat back into the cold as quickly as possible. Then clean up. Keep it clean, quick and cold.

yep keeping everything cold is the biggest part. I had a friend that would do huge amounts of burger. When his die would get warm he would change it out for a new one. He had 3 or 4 in the fridge all the time.

I'm cooking up some leftover pork from a small butt that I egged a few days ago, with some fingerling spuds, garlic, broccoli and scallion. The tip on the knife that I made works really well for peeling broccoli stems and mining garlic, BTW.

Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig

I'm cooking up some leftover pork from a small butt that I egged a few days ago, with some fingerling spuds, garlic, broccoli and scallion. The tip on the knife that I made works really well for peeling broccoli stems and mining garlic, BTW.

I am egging a filet mignon on my mini tonight getting an xl when I get my tax return. I don't know how anyone would peel or mince without a good knife that does tip work.